by Rick Liva, ND
As part of a healthy food program it is best to make every effort to consume 1 1/2 to 2 cups of cooked brown rice 2-4x/week.
Any leftover cooked brown rice can be kept in the refrigerator and use the next day for breakfast, lunch or dinner.
A breakfast suggestion: Use leftover brown rice, place in a small pot, add 2-3 ounces of soy milk, rice milk, almond milk to the pot or liquid of your choice.
Heat until warm then remove from stove. Add a little butter or coconut oil if you like, dice up some fruit or mash 1⁄2 to 1 banana, top with several sprinkles of cinnamon powder. Can add some nuts (walnuts, almonds, filberts, pecans) or seeds (sunflower, pumpkin seeds, or ground chia or flax seeds).
Dr. Rick Liva, RPh, ND, is a Naturopathic Physician and the Managing Director at the Connecticut Center for Health, as well as the Chief Medical Officer and Director of Quality at Vital Nutrients in Middletown, CT.